allergen-free, dairy-free, food-bliss, gluten-free, Recipes

Creamy Vegan Shells n Cheese

I get asked for this recipe ALL the time. It’s a huge hit with vegans,  vegetarians, and people who suffer from allergies, as well as, “normal” people. This twist on mac n cheese takes about 40 min to make (mostly because of the noodles) and produces 6 hardy servings  (especially when sausage + veggies are added). Oh and did I mention it’s completely allergen friendly and delicious? !

I’m not vegan but I have quite the assortment of food sensitivities. This recipe is dairy free, yeast free, gluten free, nut free (except for coconut), corn free, egg free, and soy free. I like to add meat and peas to the dish to make it meal but you don’t have to if you’re accommodating other dietary choices.

So here it is; drum roll please…

Ingredients:
•1 pkg Tinkyada brown rice pasta shells
•1 pkg Daiya Cheddar Block (be sure.   to get the block kind and shred yourself. If you get the pre-shredded kind it doesn’t melt right. Also the block kind is yeast free)
•2 c So Delicious unsweetened coconut milk (or milk alternative of choice)
•3 tbsp ‘soy free’ Earth Balance ‘butter’
•2 heaping tbsp Bob’s Red Mill GF flour (1 to 1 rice flour is my favorite)
• 2 – 3 cloves garlic minced
• 1-2 tbsp sriracha                                               •1 tsp chili powder
•1/2 tsp nutmeg
• 1 tsp ground mustard
•1 1/2 tsp garlic salt
• 2 tsp black pepper
• salt to taste

*if not vegan/vegetarian and making this dish a main course add:                           • 2 pkgs Adelle’s chicken apple sausage or meat of choice.                                        •1.5 c frozen peas or veggie of choice

*you could use regular butter, regular milk,  and regular flour if you aren’t gluten free or dairy free… not sure how it would work with different cheese,  but feel free to experiment!

Begin with bringing water to a boil in a large pot for the noodles, then move on to the sauce. Melt butter in a medium sauce pan. Have flour and butter nearby. Once butter is bubbling whisk in flour until a paste forms. Then add milk. Keep whisking until well mixed. Turn heat to low. Slowly add shredded Daiya cheese a little at a time, stirring as you go. Check the water for noodles, add noodles once water is boiling (the noodles take forever). Now back to the sauce…

All the cheese should be added at this point. Now add all the seasonings (garlic, sriracha, nutmeg, mustard, garlic salt, pepper, salt). The sauce should be thickening. Turn off the heat. Once the noodles are done, drain and return to the pot with a tbsp of olive oil. Add chopped sausage and peas (still frozen), if you’re doing that part; mix well. Last add sauce, it will seem like too much at first but it’ll  thicken up a little and be perfect. Mix well, let rest for 5 min, and enjoy!

 

** photos will be added soon!  1.17.15

 

 

This entry was posted in: allergen-free, dairy-free, food-bliss, gluten-free, Recipes

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My theory is this: if you strive for bliss, bliss you shall find. How do I know? I live this theory every day. I'm Kate, a 30-something yoga teacher, rock climber, cozy clothes addict extraordinaire. I am here in this world, raw and unyielding, living a life of intention and bliss. This blog is a way for me to share the bliss I have found through food, fitness, and friendship. I strive for bliss every day, and every day I find it. I hope you find it too. Namaste.